Crab rice squares

Yield: 1 Servings

Measure Ingredient
3 cups Cooked long grain rice
2 cups Milk
1 cup Grated cheddar cheese
1 can (6 oz) crabmeat; drained and refreshed with 1 t. fresh lemon juice (Terry and I have plenty of fresh crab...use the fresh instead.)
3 \N Egg; lightly beaten
¼ cup Minced fresh parsley
¼ cup Minced onion
¼ cup Minced pimento
1 teaspoon Worcestershire sauce
1 can (10 oz) cream of shrimp soup ; (Campbell's remember!?)
½ cup Sour cream
1 teaspoon Fresh lemon juice
½ teaspoon Curry powder

CURRY SHRIMP SAUCE

Preheaat oven to 325. Grease a 9x13 baking dish. Combine ingredients and blend thoroughly. Pour into dish. Bake until set...about 45 minutes.

CURRY SHRIMP SAUCE: Combine all ingredients in top of double boiler and set over simmering water. Cook until heated through. ]]]]]] OK..Are you ready? It can be made low fat and is wonderful and addictive.

½ of whole salmon filet, skinned Sprinkle with lemon juice and a light sprinkle of salt and pepper. Bake at 350 degrees until nearly done. Pour curry sauce over and bake until bubbly.

If you need more sauce, recipe can be doubled. Any leftover sauce is delicious over rice and steamed veggies.

Curry sauce 1 can Cream of Shrimp soup/OR 1 can 99% fat free can of Cream of Celery ½ cup non-fat plain yogurt...drained 2 t. lemon juice ½ t.

curry powder freshly grated black pepper dash of worchestershire sauce.

QE 1

Posted to recipelu-digest Volume 01 Number 406 by "bertnevie" <tess@...> on Dec 27, 1997

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